Tomato Zucchini Pasta
A light, garlicky pasta with bursting cherry tomatoes and tender zucchini rounds, all finished with fresh basil and Parmesan – from stove to table in 25 minutes flat.
Equipment
- Large pot (5–6 quarts)
- Large skillet or sauté pan (12-inch)
- Colander
- Liquid measuring cup
- Chef's knife and cutting board
Ingredients
- 12 ounces dried pasta (spaghetti or linguine)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pint cherry or grape tomatoes
- 1 medium zucchini (about 8 ounces), cut into half-moons
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, torn
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Fill a large pot with water, bring it to a rolling boil, and salt it well — about 1½ tablespoons of salt for 6 quarts of water. It should taste seasoned like the sea. Add the pasta to the boiling water and cook until al dente (1–2 minutes less than the package directs — it will finish cooking in the sauce). Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
- While the pasta cooks, heat the olive oil in your large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook until the garlic is fragrant and just starting to turn golden at the edges — about 1 minute. (You’ll see the garlic sizzle gently, not aggressively. If it’s browning too fast, lower the heat.)
- Tumble the whole cherry tomatoes into the skillet. Season with ¼ teaspoon of salt. Let them cook undisturbed for 2 minutes, then give them a stir. Continue cooking until the tomatoes start to soften and some burst open — about 5–7 minutes. (When you press one with a spoon and it collapses easily, you’re ready for the next step.)
- Toss in the zucchini rounds and another ¼ teaspoon salt. Cook for 2–3 minutes, stirring occasionally. The zucchini should still have a little bite — you don’t want it mushy. Taste and adjust salt if needed.
- Drain the pasta (reserving that 1 cup of water) and add it directly to the skillet with the tomato-zucchini mixture. Pour in about ½ cup of the reserved pasta water and toss everything over low heat for 1–2 minutes, until the sauce clings to the pasta. If it looks dry, add more water a splash at a time.
- Divide the pasta among bowls. Top with torn fresh basil and a generous shower of Parmesan. Drizzle with a little extra olive oil if you’re feeling fancy. Serve immediately — it doesn’t hold well once plated.
Notes
Tips for success: Don't overcrowd the pan if doubling; reserve extra pasta water for leftovers; season each layer (salt the pasta water, tomatoes, and zucchini). Fresh basil is essential — do not substitute dried. The dish is forgiving — even slightly overcooked zucchini still tastes great. Meal prep: Store in fridge up to 4 days. Reheat in a skillet with a splash of water. Not recommended for freezing because the zucchini turns watery. Swaps: Add cooked chicken, shrimp, or chickpeas for protein; use yellow squash instead of zucchini; add 2 tablespoons heavy cream or mascarpone for a creamy version; add jalapeño or Calabrian chili oil for heat; use gluten-free pasta.